For the Filling:
4 cups cream cheese (softened)
1 tablespoon vanilla extract
1 1/4 cups sugar
4 large eggs
1 cup milk (I used unsweetened coconut milk)
1/4 cup sour cream
For the Frosting:
3/4 cup coconut cream (canned)
3 tablespoons powdered sugar
1/2 cup cream cheese (softened)
1/2 cup toasted coconut flakes
